Ingredients with Measurements:
- 200g digestive biscuits
- 100g unsalted butter, melted
- 500g fromage frais
- 200g caramel sauce
- 100g chopped walnuts
- 200ml double cream
- 100g caster sugar
- 3 eggs
- 1 tsp vanilla extract
Special equipment needed:
- 23cm springform cake tin
- Food processor
- Mixing bowl
- Electric whisk
- Saucepan
Step-by-step instructions:
a. Preheat the oven to 180°C/160°C fan/gas mark 4.
b. Crush the digestive biscuits in a food processor until they resemble fine crumbs.
c. Mix the melted butter with the biscuit crumbs and press the mixture into the base of the cake tin.
d. Bake the base for 10 minutes and then set aside to cool.
e. In a mixing bowl, whisk together the fromage frais, caramel sauce, chopped walnuts, double cream, caster sugar, eggs, and vanilla extract until smooth.
f. Pour the mixture over the cooled biscuit base and smooth the top with a spatula.
g. Bake the cheesecake for 45-50 minutes until set but with a slight wobble in the middle.
h. Remove the cheesecake from the oven and let it cool completely in the tin.
i. Once cooled, chill the cheesecake in the fridge for at least 2 hours before serving.
j. To serve, remove the cheesecake from the tin and slice into portions.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
5. Temperature:
Preheat the oven to 180°C/160°C fan/gas mark 4.
Serving size:
This recipe makes a 23cm cheesecake, which serves 8-10 people.
Nutritional information:
Per serving (based on 10 servings):
Calories: 512
Fat: 36g
Saturated Fat: 18g
Carbohydrates: 40g
Sugar: 30g
Fiber: 1g
Protein: 8g
Sodium: 276mg
Substitutions for ingredients:
- Digestive biscuits can be substituted with graham crackers or any other plain biscuits.
- Fromage frais can be substituted with cream cheese or Greek yogurt.
- Caramel sauce can be substituted with dulce de leche or butterscotch sauce.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add a layer of sliced bananas or strawberries on top of the biscuit base before pouring the cheesecake mixture over it.
- Use a chocolate biscuit base instead of a plain one.
- Add a tablespoon of instant coffee granules to the cheesecake mixture for a coffee-flavored twist.
Tips and tricks:
- Make sure the cheesecake is completely cooled before chilling it in the fridge to prevent condensation from forming on the surface.
- To make slicing easier, dip a sharp knife in hot water before cutting the cheesecake.
Storage instructions:
Store the cheesecake in the fridge, covered with cling film, for up to 3 days.
Reheating instructions:
This cheesecake is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the cheesecake on a cake stand or plate and drizzle extra caramel sauce over the top. Garnish with a few extra chopped walnuts.
Garnishes:
Extra caramel sauce and chopped walnuts.
Pairings:
This cheesecake pairs well with a cup of coffee or tea.
Suggested side dishes:
This cheesecake is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the cheesecake cracks on top, it may be overcooked. Reduce the cooking time slightly for the next time you make it.
- If the cheesecake is too soft in the middle, it may need a few more minutes in the oven.
Food safety advice:
Make sure all ingredients are fresh and within their use-by dates. Store the cheesecake in the fridge and consume within 3 days.
Food history:
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC. Fromage frais is a French cheese that is similar to cream cheese but has a lower fat content.
Flavor profiles:
This cheesecake has a sweet and creamy flavor from the caramel sauce and fromage frais, with a nutty crunch from the chopped walnuts.
Serving suggestions:
Serve this cheesecake as a dessert at a dinner party or family gathering.
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Taste: Sweet, Creamy, Nutty, Caramelized